Place the clams in a bowl with water and salt for about 1 hour and let them drain. Change the water and let them drain for another hour or so. Clean the mussels, removing external impurities. Clean the prawns and peel them.

Place the prawn shells in a pan with 1 liter of water, the homemade vegetable stock cube and a glass of wine. Cook for 10 minutes and then filter the water through a sieve. Place the mussels and clams in a saucepan with a lid and cook over high heat for 10 minutes until they open. Shell the mussels and clams and, if you want, keep some shells aside to decorate the dish. Clean and rinse the cuttlefish and squid under water and cut them into thin slices.

Place two or three tablespoons of garlic flavored oil in a large pan and cook for a few minutes, then add the rice and mix well to toast it. Wet the rice with a little fish broth and cook for 5 minutes then lower the heat, add cuttlefish, calamari and tomato sauce and mix, cooking over a low heat for another 15 minutes, adding fish broth as it dries out. .

When there are a few minutes left until the end of cooking, add the prawns, mussels and shelled and cooked clams and raise the heat again to finish cooking. Add some chopped parsley and mix well. Always serve the seafood risotto very hot.